Friday, April 23, 2010

Challah Bread

This is a rich egg yeast bread and it is out of this world delicious!

1 3/4 cups hot water (120 degrees), 2 packets (2 T.) yeast, 1/2 cup honey.
Mix hot water with yeast and honey in a bowl. Set aside and let bubble up (approximately 10 minutes).

4 large eggs (beaten), 1/2 cup butter (1 stick) melted, 1 T. salt, 5 1/2 - 6 cups flour.

In a large bowl mix salt with 4 cups flour, add melted butter and eggs and bubbly yeast mixture. Add more flour (up to the 6th cup if necessary and kneed 10 - 15 minutes. Turn out into a very large oiled bowl and cover. let rise about 1 1/2 hours or when it doubles in size. Deflate and punch down and divide up into 6 portions. Roll into balls and then make long ropes. Attach 3 at one end and pinch together. Brain and pinch end together. Continue with the other 3 to make another braided loaf. Place loaves on a lightly greased baking sheet. Glaze with the following:

Glaze: 1 egg (beaten) with 1 T. Half & Half. Brush over the top of each loaf and let rise again on greased baking sheet for about 45 minutes - 1 hour. Bake for about 25 - 30 minutes in a preheated 350 degree oven or until top is lightly browned. Note: bread will continue to rise while baking.

Remove from baking sheet and wrap in foil to keep warm. Store wrapped up to keep fresh and moist.

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